Mexican Rice I

• 3 tablespoons canola oil
• 1 cup uncooked white rice (unwashed)
• ½ onion, chopped
• ½ green pepper, chopped
• 1 cup chopped tomatoes (if canned, drain them)
• 1 teaspoon salt
• ½ teaspoon cumin
• 2 cups water

Ingredients for 6 servings (1.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Over medium-high heat, fry the dry rice in oil until golden brown, stirring often.

   Stovetop
2. 2

   Add onions and green peppers and cook until slightly softened.

3. 3

   Add tomatoes, spices, and water. Cover and cook for 20 minutes on low heat.

   Stovetop